Banana Creme filled Graham Crackers

PublishedApril 11, 2013

It’s been on my list for a long time now—-making homemade graham crackers. And after seeing Honey Maid Grahamfuls by Nabisco, I thought now is the time to make them. I often do that. See something I like and say–I want to make that! So I set off looking for a graham cracker recipe. I’m happy to say, I found a keeper over at Smitten Kitchen. Since I love getting my hands in the dough, I opted for using my pastry blender instead of a food processor. After chilling the dough, I kept it in the refrigerator and pinched off small amounts to roll-as-I-go which kept it from getting too sticky. I found my small Wilton rolling pin to be the perfect tool for rolling the right thickness. Since I was attempting my copycat recipe for Grahamfuls, I just had to fill them with this “can’t stop licking the spoon” banana creme. Don’t ask me why baby food, I just happened to walk into it and said “Why not?” Now just think of the creme possibilities next time your on the baby food aisle! Enjoy!

Combine the flour, brown sugar, baking soda, and salt in the bowl. Add the butter (using a pastry blender or food processor) and mix until the mixture is the consistency of a coarse meal. In a small bowl, whisk together the honey, milk, and vanilla. Add to the flour mixture and mix until the dough barely comes together. It will be very soft and sticky. Dust a piece of plastic wrap with flour and turn dough out on to it. Pat the dough into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Roll out the crackers and place on a parchment lined baking sheet. Place in the freezer for 10-15 minutes. Remove from the freezer and with a blunt end of a wooden skewer make two rows of holes 1/2 inch apart. Bake in a preheated 350 degree oven for 15-25 minutes, rotating the sheets halfway to ensure even baking. Graham cracker are done when edges are golden brown and center is firm. Makes 48 2-inch crackers.